Preheat the oven to 350℉ and grease a 9x5 inch loaf pan with unsalted butter, or line with parchment paper. If using a pan smaller than 9x5, this will make two loaves.
In a stand mixer with the paddle attachment, cream the butter and sugar until combined.
Add the eggs and mix on low until combined.
Add the bananas, pumpkin puree, and greek yogurt and mix on low.
In a separate medium bowl, mix together the dry ingredients, except the nuts, add to the wet ingredients, and mix on low until just combined. Fold in the nuts by hand, if using.
Pour batter into greased loaf pan and bake for an hour and fifteen minutes or until a knife inserted in the center comes out clean. If using two loaf pans, check on the bread after 50 minutes and add 10 additional minutes at a time as needed.
Let cool completely before slicing.
Enjoy!
